Embracing LOVE in the Food System
Two months ago, my new friend Alex invited me to attend a class related to farming and food systems, developed by Everyone's Food Sovereignty Alliance, taught by Megumi Sugihara and supported by the Community Alliance for Global Justice . I didn’t know what exactly to expect from this eight week course , but I was looking forward to the opportunity to connect with others about farming related topics and chat with Alex on our carpool journey to Olympia. I would have never expected this course to be a total paradigm shifting experience, but here I am, feeling freshly motivated make changes to the status quo systems for growing and accessing food, and motivated to continue developing my own small organic farm!
Week one, Megumi so kindly prepared a spread of all things kale for us to try!
Week two, a classmate is spreading butter that we had just make from Tunawerth Cream, onto fresh baked bread!
So what did this course look like? The course challenged us to educate ourselves through assigned homework each week before class, allowing opportunity to discuss the readings during class. We started each class in conversation, checking in with how we are doing and often doing a grounding exercise. Megumi is a strong facilitator, skilled in allowing for flexibility in the schedule, while ensuring we always left with a new experience and fresh knowledge. The passion she has put into developing this class is notable and respectable. After discussing readings, we participated in a hands-on activity, often involving preparing or growing food. Secretly, my favorite activity was eating together - not only because sharing food in community is a natural way to bond, but because I was lunch time for me and I was hungry! We made bread and butter and one classmate gave us sourdough starters to take home, and look at me - a little late, but I’ve joined the sourdough starter club! On week seven, a few of us were asked to do a demonstration on topics that came up during class, and I shared how to incorporate mycelium and mushrooms into your home garden, choosing between an edible or medicinal garden bed, a remediation bed, or inoculated logs. I enjoyed this opportunity to give a little workshop on mushrooms for the first time. One of my peers presented her abuela’s recipe for beans, which included using tortillas while blending, and the bean and cheese tacos we made were delicious. We also learned about vermiculture compost and were shown a simple bin-over-bin set up that utilizes shredded paper as bedding for the worms, along with whatever other composted items the chickens may not eat. There are holes drilled in each bin, and once the worms finishing composting the material in the bottom bin, they climb up to the top bin, and the worm castings in the bottom bin can be used for a nutrient rich soil additive. We each took home a little cup of compost and worms, and I set to making my own system, which lives outside because Shaina did NOT want them in the house. Flies can be an issue though, so I’ve placed a heavy cloth over my buckets in prevention, though it seems fruit flies have still found there way. The internet is telling me its not a big problem, so we will see! I don’t have a paper shredder, and I think my larger chunks of cardboard and paper are causing some air flow issues, so I’m going to be better and tearing into little bits. I’m interested in exploring the idea a classmate shared of of using worms to shred plastic, which could then be further composted by oyster mushrooms!
Week 7 the opportunity to teach about growing mushrooms!
As mentioned, each week we were given a (very long) list of recommended readings and videos to review and had some time each class to discuss. There was SO much information to take in, we barely scratched the surface, and even so, I feel like I’m halfway through a college course! Topics included how our food systems are failing us, labor and immigration policy and farm workers rights, international trade and the affect of globalization on food access and distribution, the magic of grocery store food distribution systems, and actions we can take to make change. One big takeaway from the readings is the need for supporting alternative food systems, as the current industrial food system is designed for durable & reliable products, year round supply, and low cost. While the technological improvements behind the ever increasing capacity of industrial food distribution is mind blowing, large scale globalized farming comes at a huge energy cost, lower quality taste, and negative impacts to the environment and our health as individuals and communities. Buying from local, small scale farms has a huge positive impact, and that’s why I was so pumped to attend class at the South Sound Fresh distribution center and community kitchen! I’ve already wrote a fan-girl blog on shopping for groceries through SSF, which I encourage everyone local to consider doing. I definitely did not finish reading and reviewing everything (a lot like regular college I suppose), but I’m inspired to use this blog to further dive into the resource list, and share material through my resources and education page. During the final session, Megumi challenged us to choose one action related to Food Systems that we will each take in our life, and then map out the community resources we can tap into to accomplish this action. I decided that education was my action, and starting this blog is a big part of this action!
Week 7 learning about vermiculture composting.
The mix of people in the class was precious. There was a 14 year old son and his mother who homestead and who brought us treats each week, including tomatillo starts, baby basil plants, goose eggs, and home made ice cream from all local ingredients! A few were women in their 20s who I enjoyed connecting at a peer level with, as I’m always looking for new friends - especially those who are into food justice and farming! There were also retired women who love gardening, dislike Kale (but may have been convinced to give it a try) and who are curious about applying principles of food sovereignty to their lives. I loved the intergenerational learning and supportive environment, and was so excited that others were interested in continuing to meet regularly. We have committed to a monthly supper club/ book club, possibly investigating the Farm Bill further, and we are in the middle of ironing out details for our first get-together which will be at the GRuB kitchen! Since I moved to my home here in Western Washington, even before starting the farm, Shaina and I knew we wanted to be a part of hosting dinner events that support local food and build community, and I feel like this class is a huge part of making this dream come to fruition. I hope to host the group at our own table for a mushroom inspired meal sometime soon.
Thank you to everyone involved in making this course a reality.
Yours in solidarity,
T.
